Gather ingredients before starting recipe.

• Peel and grate 1 1/2 lb fresh beets into a bowl.
• Combine 1 cup white vinegar, 3/4 cup water and 1/2 cup white sugar in a medium sauce pan and bring to a boil. Season with kosher salt and freshly ground black pepper.
• Pour vinegar mixture over grated beets and cover with cling wrap. Cool to room temperature then refrigerate overnight.
• Drain refrigerated beets. Discard beet juice.
  
• Combine beets with 1 3/4 cups lingonberry jam or canned whole cranberries and stir to combine.